Recipe description
July 23, 2026
Light fideuà with cod
A light cod fideuà that's gut-friendly and supports balanced meals.
Mediterranean
Easy Recipe
Budget Friendly
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Includes lean seafood and vegetables for a balanced, gut-friendly meal.
- Polyphenol-rich tomatoes, peppers, garlic, and olive oil provide plant-based nutrients.
- Offers a flexible, approachable dish with room to add fiber-rich sides.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cod
250
gram
Vermicelli
200
gram
Prawn
8
piece
Onion
1
piece
Garlic
2
piece
Bell Pepper
1
piece
Tomato
1
piece
Saffron
0.25
teaspoon
Oil, olive
2
tablespoon
Vegetable broth
3
cup
paprika
1
teaspoon
lemon wedges
4
piece
Instructions
1
Pat the cod fillets dry and cut into bite-sized pieces. Peel and devein the prawns if needed.
2
Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3
Add minced garlic, diced bell pepper, and paprika. Cook for another 3-4 minutes until fragrant.
4
Add the grated tomato and cook for 2-3 minutes until it breaks down and forms a sauce.
5
Break the vermicelli noodles into shorter lengths if desired. Add them to the pan and toast lightly for 1-2 minutes, stirring constantly.
6
Pour in the vegetable broth and add saffron threads. Bring to a simmer and cook for 5 minutes until noodles begin to soften.
7
Arrange the cod pieces and prawns evenly over the noodles. Reduce heat to low, cover, and cook for 8-10 minutes until seafood is cooked through and noodles are tender.
8
Remove from heat and let rest, covered, for 5 minutes. Serve with lemon wedges on the side.
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Nutrition
700 kcal
Calories
46 g
Protein
75 g
Carbohydrates
3 g
Fiber
4 g
Sugar
29 g
Fat
7 g
Saturated fat
1.4 g
Salt
FAQ
What is light fideuà and how does this version differ from the traditional dish?
A lighter take using cod and pasta instead of the traditional rice-based fideuà; it focuses on lean protein and less oil.
Can I substitute cod or vermicelli if I don’t have them?
Yes. Cod can be swapped for other white fish (e.g., hake or pollock); vermicelli can be replaced with short pasta shapes.
Is this dish gluten-free?
Not gluten-free if made with standard vermicelli; use gluten-free vermicelli to make it gluten-free.
How many servings does this recipe make, and how should I adjust for more or fewer people?
The recipe makes 2 servings. Scale the ingredients in proportion for more or fewer people.
How do I know when the cod and prawns are cooked?
Cod should be opaque and flake easily; prawns should be pink and firm.
How should I store leftovers and can I freeze them?
Refrigerate leftovers for 1–2 days and reheat gently. Freezing can affect texture, so best eaten fresh.
How can I increase fiber or make it a more balanced plate?
Serve with a fiber-rich side (salad or steamed vegetables) or add legumes to boost fiber.
How spicy is this dish and how can I adjust the heat?
Paprika provides gentle warmth; reduce or omit for milder, or add chili flakes for extra heat.
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